- 1/3 cup + 2 tbsp freshly squeezed lemon juice
- 3 tsp sesame oil
- ½ cup canola oil
- 1 ½ lbs. chicken breast, boneless, skinless, cut in bite sized chunks or strips
- 1 red bell pepper, chopped
- 2 medium onions, chopped
- 1 cup snow peas
- 2 ¼ cups low sodium chicken stock
- 2 tbsp cornstarch
- ¼ cup soy sauce
- 1 tbsp brown sugar
- 8 slices of fresh lemon cut in half (total of 16 half lemon slices)
- 4 cups steamed rice
- ½ cup fresh green onions sliced ½” on the diagonal
- 4 tsp sesame seeds
Combine 2tbsp lemon juice, the sesame oil and canola oil to make the marinade. Heat the wok with 1 tbsp canola oil and add the chicken chunks. Stir-fry for about 4 minutes, stirring often. Add the bell pepper, onion, snow peas and stir-fry for an additional 4 minutes until the chicken is cooked through. In a cup combine 1 ¼ cups of the chicken stock and cornstarch. Set aside. In a bowl, combine the remaining chicken stock, the lemon juice, soy sauce and sugar to make sauce. Add to wok and bring to a boil. When boiling, slowly stir in the chicken stock and cornstarch mixture to thicken sauce. Stir the lemon slices into sauce and heat through. Remove wok from heat. Mound about 1 cup of steamed rice on the center of a serving plate. Spoon the stir-fried lemon chicken over rice. Sprinkle with 1 tablespoon of green onions and about 1 teaspoon sesame seeds. Makes 4 servings.